Quick Vegetarian Pasta With Zucchini And Yellow Squash

1. 1

   Preheat the oven to 200 degrees F (95 degrees C). Place a serving platter in the oven to warm.

2. 2

   Place yellow squash and zucchini in a colander in the sink, season with salt, and allow to drain.

3. 3

   Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to the warm serving platter.

4. 4

   Meanwhile, heat olive oil in a large skillet and cook yellow squash and zucchini until softened and lightly brown on all sides, 5 to 10 minutes. Add garlic and parsley and season with pepper. Cook for 1 minute. Add to spaghetti on the platter and sprinkle with 1/2 the Pecorino Romano cheese. Serve with remaining Pecorino Romano cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.